PDF - American Museum of Natural History

Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 doesn’t dry out! Steaming In the initial stage of cooking, when hot steam touches the cold surface of an ingredient, it cools off, turns back into liquid water and releases heat energy to the food. Steaming takes longer than boiling, but it helps vegetables and starches retain their flavor and nutrients xi . Content Click on button to proceed to next step. Done? Action Button 5 Does the dough separate easily from the husk? Recipe Take one tamal and test for doneness. They are ready! Remove the steamer and set up the table. Party Food Content Latin Americans have eaten tamales for thousands of years, often as a part of religious celebrations xii . Tamales are still popular at holidays—and large family gatherings make it possible to divide up the many steps of tamale preparation xiii . -­‐-­‐ Click on button to proceed to next step. Clean up! Action Button Clear table. -­‐-­‐